Work top to bottom — prep ahead while timers run
Gather everything first, then follow the steps
Protein· 2
- 1 egg (beaten)55g
- 8 g dried anchovies (rinsed, drained)8g
Vegetables· 3
- 150 g cabbage (roughly shredded)150g
- 8 g garlic (minced)8g
- 6 g red chili (sliced)(optional)6g
Spices· 1
- pinch of salt(staple)1g
Fats & oils· 1
- 5 g cooking oil (1 tsp)(staple)5g
In a dry non-stick pan over low heat, toast the rinsed, drained anchovies until crisp and golden, then set aside.
Why? Toasting the anchovies dry makes them crisp without the usual half-pan of frying oil — their salty savour is the soul of this dish, and a little goes a long way.Tip: Keep the heat low and go slow so they don't blacken and turn bitter.
Next up:In the same pan, heat 1 tsp oil and sauté the garlic and red chili over medium heat ~30 sec, then pour in the beaten egg and scramble into large curds.
In the same pan, heat 1 tsp oil and sauté the garlic and red chili over medium heat ~30 sec, then pour in the beaten egg and scramble into large curds.
Why? Using just 1 tsp oil and scrambling the egg into big curds first keeps the dish's fat in check — the egg carries enough richness that no extra oil is needed.Tip: Take the egg out at about 70% set — it finishes cooking when tossed with the cabbage later.
Next up:Add the shredded cabbage and 2 tbsp water, stir-fry over high heat for 3 min until soft and sweet, season with salt, and toss the anchovies back in.
Add the shredded cabbage and 2 tbsp water, stir-fry over high heat for 3 min until soft and sweet, season with salt, and toss the anchovies back in.
Why? A splash of water and high heat steam the cabbage soft and sweet faster than slow frying — using less oil while keeping it crisp-tender and holding on to the vitamins.Watch out: Don't overcook the cabbage into a yellow mush — just-tender with a slight bite tastes best and keeps more nutrients.